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Three-Bean Salad with Quinoa

Serves 8
Time 20 min
This beautiful and delicious salad works as a side dish or protein-filled vegetarian entree. Use your favorite vinaigrette, homemade or store-bought, in this recipe.
Ingredients
  • 1 cup uncooked quinoa
  • 1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
  • 1 1/2 cup frozen shelled edamame, thawed
  • 1/2 cup chopped roasted red peppers
  • 1 (13.4-ounce) package 365 Organic No-Salt-Added Kidney Beans, rinsed and drained
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, finely minced
  • 1/2 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
Method

Rinse quinoa under cold running water and drain. Bring 1¾ cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool.

In a large bowl, whisk together vinegar, mustard, garlic, salt and pepper, then slowly stream in oil.

Add cooled quinoa, green beans, edamame, peppers, kidney beans, salt and pepper and toss well. Serve chilled or at room temperature.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup uncooked quinoa
  • 1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
  • 1 1/2 cup frozen shelled edamame, thawed
  • 1/2 cup chopped roasted red peppers
  • 1 (13.4-ounce) package 365 Organic No-Salt-Added Kidney Beans, rinsed and drained
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, finely minced
  • 1/2 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil